All Sweets

dulce de leche

All that separates you from a jar of creamy, dreamy Dulce de Leche is a can of sweetened condensed milk and a hot oven. In little more than an hour, you will posses the most indulgent ice cream topping or cupcake filling imaginable – what a dangerous thought that is! Fortunately, the milk caramel will keep up to a month in the refrigerator, giving you plenty of opportunities to play taste tester. As for the cupcakes in the background? Check back for the recipe!

Preheat oven to 425°F and bring 3-4 cups water to boil in a tea kettle. Pour sweetened condensed milk into a 9-inch pie dish; stir in sea salt and cover tightly with aluminum foil. Place pie dish within a large oven-safe pan and add hot water until it reaches halfway up side of the pie dish.

Bake for 1 hour and 15 minutes, until brown and caramelized. Check during baking and add more hot water to the larger pan if necessary – I added additional water after 45 minutes. Let cool for 20 minutes; whisk until smooth. Store in an airtight container in the refrigerator up to 1 month. Gently warm in a water bath or microwave before using.